New England Clam Chowder


New England Clam Chowder

New England Clam Chowder
40 Min

Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!

What You'll Need

  • 1 small onion, chopped
  • 2 ounces salt pork, diced
  • 2 (6.5-ounce) cans chopped clams
  • 1 (8-ounce) bottle clam juice
  • 1 3/4 cup chicken broth
  • 1 large potato, peeled and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 2 cups (1 pint) heavy cream, divided
  • 1 tablespoon chopped fresh parsley (optional)

What to Do

  1. In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.
  2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.
  3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.


Don’t forget to check out these other regional favorites from our All-American week!:Lane Cake, Michigan Meat Pastries, Crispy Potato Wedges with California Dip and Grande Chicken Fajitas.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 744
  • Calories from Fat 515
  • Total Fat 57g 88 %
  • Saturated Fat 32g 159 %
  • Trans Fat 0.0g 0 %
  • Protein 31g 63 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 221mg 74 %
  • Sodium 1,284mg 53 %
  • Total Carbohydrates 31g 10 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 2.4g 0 %

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Easy, quick and delicious!

this is close but no chicken or corn starch in the real thing. Potato is the thickener, mash up a few when they are cooked to thicken

If you don't like to use cornstarch, arrowroot could be used in it's place as well. Just make sure to make a slurry with it too, or it may leave little clumps in the broth. I like that this version uses chicken broth with the clam juice. I have tried recipes before that use just straight clam juice or a mix of seafood stock, and the seafood flavor can sometimes be a bit overpowering.

For those of us with corn allergies, how would it turn out without the corn starch?

Hi there! The corn starch is used as a thickener in this recipe. You can eliminate it entirely and the chowder will be thinner than our picture recipe or replace the cornstarch with flour. Enjoy!

This was a very good recipe. Although very thick with heavy cream, I did it a step further which made it outstanding and not so sweet from the heavy cream. I used 2 cups milk and 1 cup heavy cream. Other than that - this was an outstanding New England Clam Chowder that I would Recommend even to Gordon Ramsay and Emeril Lagasse! Fantastic!


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